EXCUSEMEmasen

So, not everything in Japan co-exists with food, but I'm sure you can relate this next entry with food somehow. Apologizing. I wish I could just stop there and say that the Japanese apologize.... a lot! Excessively? I've yet to determine whether it is sincereity or rather customary, however, in any regards they apologies as much as the Canadians talk on their cellphones (In Japan it is customary to txt).
In the English language we use the terms "Excuse Me" and "I'm sorry" to show our apologies. "Excuse me" translates into "Sumimasen" however, it is also used to describe one's apolgies and thank you. Sumimasen should be the first word anyone devout Japanese language student learns because it is the most recognizable and used, as often as the English word "the". I don't think I go without a day apologizing to someone or for something.

For example, when calling someone on the phone it is customary to apologies for making the call, for all of their troubles. And when ending a call you must say at least 5 Sumimasens before ending the phone call.

"I'm sorry" or "Gomenasai" on the other hand expresses sorrow or in a troubled situation. You must be pretty apologetic when using this term.

What do you get when you say 10 Sumimasens?... A SUPERmasen

More Than Just a Fruit

I think many of you would agree that one of the best parts about Christmas time is the season of clementines. Clementines galore. There are days I could spend an entire evening snack munching on clementines. Well.... in Japan, I have found the jackpot! I was wandering the supermarket yesterday and I couldn't resist purchasing them. Who cares if they are double the price than those in Canada (everything is!). Not only is this a new excitement, but the timing couldn't be any better. Mid-October is the beginning of the season for mikan or Citrus unshiu in English. 2 Months before the clementine season, I can enjoy a mikan or 10 for a meal. Not only are they quite similar to the Maroccan equivalent, but they are also one of the most delicious of fruits.

A personnal connection to this fruit- my teacher read aloud the fortune of the day yesterday to the students. My fortune was read to me, which predicted my happiness if i ate a mikan on that day. And luck had it, that I ate one that morning! It was love from the beginning. Now if only I could have my own personal truckload of mikan every day. The food gets better everyday.

Specialties of Japan

The specialties or characteristics of a place are seldom spoken in some areas. However, as a Canadian I can attest that every area has its specialties- the East Coast for its Lobster, The North for its Inukshuks and Montreal for its Smoked Meat (sorry if I've missed any place). Well, that being said, the Japanese go crazy over local specialties. Every, I mean, every locale has its claim to fame. There are a multitude of specialties, and I only know the ones from my own prefecture! Fukui is known for its hand-crafted chopsticks, Soba noodles (made of buckwheat), lacquereware, Koshihikari (a delicious type of rice) and Echizen crabs (which are in season in December.

Furthermore, with the Japanese love of travel- facilitated through convenience and rather inexpensive prices- comes the giving of gifts. If one has spent some time away from his or her place of origin it is only customary to purchase the local specialty for friends, co-workers and family. You can only imagine the monopoly therefore presented to local shopkeepers due to these circumstances.

On being asked where one has been, you will receive a follow-up question of , "Did you try/buy any _______". I was quite amazed at first at the Japanese knowledge of local goods.

I'm planning a trip to Nara this weekend and can only await the local flavours that will be pushed at me and already have congured up ideas for my gifts to friends and co-workers.

The crabs in the picture are a specialty in Obama. They have blue claws and travel up from the Atlantic coast of South America.